Truffle Deviled Eggs

Name: Truffle Deviled Eggs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H32M0.000S
Yield: 2 dozen eggs
Ingredients: 1 dozen eggs, plus 2 yolks; 1 tablespoon truffle oil; 4 tablespoons olive oil; 2 dashes hot sauce (recommended: Tabasco); Salt and white pepper; 1 teaspoon minced fresh parsley leaves; 1 teaspoon dry English mustard (recommended: Coleman's); Chives, for garnish

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Level: Easy
Total: 32 min

Prep: 20 min
Cook: 12 min

Yield: 2 dozen eggs

Level: Easy
Total: 32 min

Prep: 20 min
Cook: 12 min

Yield: 2 dozen eggs

Ingredients

1 dozen eggs, plus 2 yolks

1 tablespoon truffle oil

4 tablespoons olive oil

2 dashes hot sauce (recommended: Tabasco)

Salt and white pepper

1 teaspoon minced fresh parsley leaves

1 teaspoon dry English mustard (recommended: Coleman's)

Chives, for garnish

Directions

In saucepan, add the eggs and enough hot water to cover the eggs. Cook the eggs for 12 minutes at a rapid boil. Remove the eggs to a bowl of cold water and let cool for about 10 to 15 minutes.
While the eggs are cooling, prepare the truffle mayonnaise by whisking the remaining 2 egg yolks, in a medium bowl, until the yolks are stiff and increased in volume by 20 percent. Slowly whisk in the truffle oil and olive oil, ensuring that all of the oil is being absorbed before more is added. Continue to add the oil until all of it has been added, then season with hot sauce, salt and white pepper, to taste. Stir in the parsley and the dry mustard and set aside.
Remove the eggs from the water, peel and remove the yolks to a medium bowl. Add truffle mayonnaise and mix well with a fork. Arrange the cooked whites on a flat service and fill the well with the prepared egg mixture. Arrange on a serving platter and garnish with chives.;

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